Hyderabadi Apollo Fish is cubes of boneless fish fillets marinated and deep fried to perfection. Later tossed in a spicy tempering for a flavor burst! Serve it as a appetizer or a side in an Indian Meal.
Recipe Snapshot
- Prep time: 30 minutes
- Cook time: 20 minutes
- Total time: 50 minutes
- Yield: 3
- Category: Appetizer
- Cuisine: South Indian
Ingredients
- 500 grams fish fillet (boneless, (cut to small pieces or strips))
- Oil (for deep frying)
- 2 to 3 tablespoons corn flour ((corn starch))
- 1 to 2 tablespoons all-purpose flour ((plain flour))
- 1 teaspoon red chili powder
- 1 teaspoon ginger garlic paste
- ¼ teaspoon turmeric
- ½ to ¾ teaspoon salt
- 1½ tablespoons lemon juice
- 1 egg white
- 1 tablespoon oil
- 1 sprig curry leaves
- 1½ tablespoon ginger (chopped)
- 1½ tablespoon garlic (chopped)
- 2 green chilies (slit, deseeded if preferred)
- 2 small onions (chopped (½ cup))
- 1 tablespoon soya sauce ((optional))
Method
Preparation
- Cut the fish to desired size pieces (about ¾ to 1 inch) or to strips and rinse and drain completely.
- Pour the lemon juice and salt over the fish and set aside for 5 minutes.
- Marinate with red chillii powder, turmeric, salt,, ginger garlic paste & egg white. Set aside for about 30 minutes.
- Heat oil for deep frying on a medium heat.
- Sprinkle corn flour and all-purpose flour. Mix well to coat them.
- When the oil is hot enough, reduce the heat to medium, deep fry the pieces until crisp and golden. Remove to a cooling rack or a colander.
How to Make Apollo Fish
- Heat 1 tbsp. oil in another pan. Fry curry leaves till crisp, add ginger garlic and green chilies and fry till you get an aroma.
- Add chopped onions and fry till lightly brown. If you want you may add soya sauce and mix well. Add the fried fish and saute on high for 3 mins.
- Apollo fish fry is ready.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.